2 pounds large shrimp cleaned
1 stick butter
2 Tbsp. olive oil
1/2 tsp. or more minced garlic
1 tsp. dried oregano
1/2 tsp. dried parsley
lemon juice to taste

Put shrimp into a large glass or plastic bowl. Set aside. Melt the butter and stir in the other ingredients. Pour this over the shrimp and stir well to coat. Cover and refrigerate overnight.

Sautee shrimp and any liquid from them over medium high heat until juices cook down and shrimp are pink and slightly sticky

These go well with baked or French fried potatoes, pasta, on sliced bread or rice,